Characteristics of rice cooking quality of Ciherang variety during storage

Abstract

Abstract The decline of rice quality will occur during storage. One of the quality parameters of rice is the cooking quality. The study was conducted to determine the cooking quality characteristics of Ciherang rice for eight months storage. Rice was stored in several types of packaging, namely plastic sacks, vacuum plastic packaging and non-vacuum plastic. While the storage temperature was air conditioner temperature and room temperature. The cooking quality of rice observed in this study included the cooking time, the water absorption ratio, the volume expansion ratio, and gel consistency. The results showed that the cooking time of rice with vacuum polypropylene plastic packaging did not change during eight months storage. However, the water absorption ratio and the volume expansion ratio of rice had increased during eight months storage. Rice that was stored at room temperature had a higher water absorption ratio and volume expansion ratio than rice stored at air conditioner temperature. Meanwhile, the gel consistency of rice after eight months of storage showed a significant decreased in all treatments. In general, the gel consistency of rice after eight months storage showed the harder texture than initial rice before storage.